Recipe by berg6298
My Moroccaine neighbor made this soup for me last year and it has become my absolute favorite. I enjoy it so much I usually triple the recipe to have enough to freeze. It's a hearty, peppery, Mediteranean soup.
Top Review by rangapeach
This is very good cold weather fare. Rich and satisfying.I confess I didn't have lamb but shoulder of venison stood in very well. Also, because we're snowed in I didn't have any fresh cilantro. I will try it with cilantro next time. I also wondered whether it could be made without the tomato flavour, (DH is not partial to tomato anything)and substitute a little lemon juice or tamarind? Still, I like this very much.
- 1⁄2 lb diced lamb or 1⁄2 lb dice stewing beef
- 1⁄2 cup dry lentils
- 1 (15 1/2 ounce) can garbanzo beans, with liquid
- 1⁄2 cup packed chopped fresh cilantro
- 1⁄2 cup packed chopped fresh parsley
- 1 cup tomato puree
- 1⁄2 cup tomato paste
- 10 cups water
- 3 tablespoons flour, mixed with
- 1⁄4 cup water
- 1 -2 tablespoon salt, to taste
- 1 tablespoon black pepper
- 1⁄2 tablespoon ground ginger (NOT fresh ginger)
- 1⁄4 teaspoon saffron
- 4 tablespoons butter
- 4 tablespoons olive oil
- 1 large onion, chopped fine
- 1⁄2 cup chopped celery (with leaves)
- 1⁄2 cinnamon stick
Directions See How It's Made
- Add olive oil and butter to a large, heavy pot and brown the meat.
- Add the onion and clery and saute until soft, add tomato paste, tomato puree, HALF of the chopped parsley and cilantro, all spices, water, lentils and garbanzo beans.
- Simmer for about 40 minutes or until the lentils are tender.
- Stir in the flour/water mixture to thicken.
- Stir continually and add the remaining cilantro and parsley.
- Cook an additional 10 minutes.
- Remove cinnamon stick.
- Adjust seasonings if necessary.
- Serve hot.